Cachapas are rib-sticking pancakes made with fresh corn. They are sold as road-side snacks in Venezuela, wrapped around queso fresco, mozzarella, chopped ham, chorizo or spread with butter, cream cheese or sour cream

Tequeños

Tequeños are fried breaded cheese stick or a spear of bread dough with queso blanco (white cheese) in the middle. It is formed into a breadstick and then usually fried in oil for 2 to 3 minutes at 400 °F (204 °C). It is one of the most popular in many cultures snack foods in parties, especially weddings.

Sandwhich Cubano

A Cuban sandwich is a variation of a ham and cheese. The sandwich is made with ham, roasted pork, Swiss cheese, pickles, mustard, and sometimes salami on Cuban bread.

Choripan

Choripán is a type of sandwich with chorizo popular in Argentina, Bolivia, Chile, Peru, Puerto Rico, Uruguay and Venezuela. The name comes from the combination of the names of its ingredients: a grilled chorizo (sausage) and a pan (crusty bread) such as a marraqueta or baguette. Choripán consists of a sausage made out of beef and pork, hot off the grill, split down the middle, and served on a roll. The chorizo may be used whole or cut in half lengthwise, in which case it is called a mariposa (butterfly). It is customary to add sauces on the bread.

Tajadas

Tajada "slices" is a dish of fried plantains that are sliced long and it comes served with grated cheese.

Queso frito

Queso frito is a fried cheese dish. It consists of a white, salty cheese. The cheese is cut into thin slices and pan fried.

Yuca Frita

Yuca is the edible root of the cassava (or manioc) plant. Yuca fries are always cut into thick wedges, which makes them crispy on the outside and soft but densely textured on the inside.

Bolitas de Queso

A delicious fried cheese spread in the shape of a ball corn and cheese, sometimes ball-shaped

Chicharron Frito

The pork rind is obtained from frying pork fat (or other fat preferably) in abundant oil and high temperature, in order to "scorch" as much as possible without burning.

Cachapas are rib-sticking pancakes made with fresh corn. They are sold as road-side snacks in Venezuela, wrapped around queso fresco, mozzarella, chopped ham, chorizo or spread with butter, cream cheese or sour cream

Tequeños

Tequeños are fried breaded cheese stick or a spear of bread dough with queso blanco (white cheese) in the middle. It is formed into a breadstick and then usually fried in oil for 2 to 3 minutes at 400 °F (204 °C). It is one of the most popular in many cultures snack foods in parties, especially weddings.

Sandwhich Cubano

A Cuban sandwich is a variation of a ham and cheese. The sandwich is made with ham, roasted pork, Swiss cheese, pickles, mustard, and sometimes salami on Cuban bread.

Choripan

Choripán is a type of sandwich with chorizo popular in Argentina, Bolivia, Chile, Peru, Puerto Rico, Uruguay and Venezuela. The name comes from the combination of the names of its ingredients: a grilled chorizo (sausage) and a pan (crusty bread) such as a marraqueta or baguette. Choripán consists of a sausage made out of beef and pork, hot off the grill, split down the middle, and served on a roll. The chorizo may be used whole or cut in half lengthwise, in which case it is called a mariposa (butterfly). It is customary to add sauces on the bread.

Empanadas

It is a stuffed bread or pastry baked or fried and are made by folding it with stuffing consisting of a variety of meat, cheese and others.

Tajadas

Tajada "slices" is a dish of fried plantains that are sliced long and it comes served with grated cheese.

Queso frito

Queso frito is a fried cheese dish. It consists of a white, salty cheese. The cheese is cut into thin slices and pan fried.

Yuca Frita

Yuca is the edible root of the cassava (or manioc) plant. Yuca fries are always cut into thick wedges, which makes them crispy on the outside and soft but densely textured on the inside.

Bolitas de Queso

A delicious fried cheese spread in the shape of a ball corn and cheese, sometimes ball-shaped

Chicharron Frito

The pork rind is obtained from frying pork fat (or other fat preferably) in abundant oil and high temperature, in order to "scorch" as much as possible without burning.